Vegan Matcha Tea Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Wet
2 large ripe avocados
2/3 cup coconut sugar
1/3 cup extra virgin olive oil
1 tablespoon vanilla extract
Dry
1 and 1/2 cups almond flour
1 cup brown rice flour
2 tablespoons matcha tea powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 and 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon baking soda
1 tablespoon fresh grated ginger
2/3 cup chopped candied ginger
Tops
Sliced candied ginger
sanding or coconut sugar 

Makes 18 cookies

Instructions

1. Preheat the oven to 350°F and prepare 2 baking sheets with olive oil spray.
2. Wet: In a medium bowl, mash 2 avocados with a fork until mostly smooth with small chunks remaining. Add coconut sugar, olive oil, vanilla and fresh ginger. Mash or mix until a smooth cookie batter forms.
3. Add into the bowl dry almond flour, rice flour, matcha, ginger, cinnamon, cardamom, salt, pepper and baking soda. Stir until combined. Fold in the chopped, candied ginger.
4. Using a small ice-cream scoop, scoop 2-inch diameter cookie dough balls onto prepared cookies sheets, about 1 inch spaced apart (18 total).  Top each cookie with sliced candied ginger and sanding or coconut sugar.
5. Bake 14 minutes until browned on the edges and bottom.  Rotate baking trays halfway through to assure even cooking.

Photos by Milkshake Creative

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